Baileys Cheesecake Brownie Bites
These rich and indulgent Baileys Cheesecake Brownie Bites combine velvety chocolate brownies with a creamy cheesecake layer, perfect for parties or as a sweet treat anytime. With a hint of Irish cream and a touch of espresso, they are a sure hit!
Equipment
- Mini cheesecake pan
Ingredients
Brownie Base:
- 7 ounces semi-sweet chocolate
- 6 ounces unsalted butter
- 2 large eggs
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- 2 tablespoons cocoa powder unsweetened
- ½ teaspoon baking powder
- ⅛ teaspoon salt
Cheesecake Layer:
- 8 ounces cream cheese softened
- ¼ cup sour cream softened
- ½ teaspoon vanilla extract
- ¼ cup sugar
- ½ teaspoon salt
- 1 large egg
- 1 large egg yolk
- ¼ teaspoon instant espresso
- 1 teaspoon warm water
- 3 tablespoons Baileys Irish Cream
- pinch ground cinnamon
Ganache:
- 3 ounces semi-sweet chocolate for ganache
- ¼ cup heavy cream for ganache
Instructions
- Begin by heating your oven to 350°F and grease the mini cheesecake pan molds.
For Brownie Base:
- In a saucepan over low heat, melt the butter and semi-sweet chocolate together. Stir continuously and avoid using the microwave to prevent burning.
- In a separate bowl, whisk together the eggs with ¾ cup of sugar until fully combined. Gradually sift in the flour, baking powder, salt, and cocoa powder to eliminate any lumps.
- Allow the melted chocolate mixture to cool slightly before mixing it into the egg combination to prevent the eggs from cooking.
- Blend the chocolate into the egg mixture, followed by adding the dry ingredients a little at a time. Fill each mold nearly two tablespoons with this batter and bake for approximately 12 minutes, until a toothpick comes out clean.
- Let the brownie base cool completely, then reduce the oven temperature to 325°F.
For Cheesecake Layer:
- In a mixer, blend cream cheese and sour cream until completely smooth, then add in the sugar, salt, and vanilla extract and mix until unified.
- Incorporate one egg and the egg yolk into the cream mixture, scrape the sides, and blend until silky smooth.
- Dissolve the instant espresso in warm water and mix it into the cheese batter along with Baileys and a pinch of cinnamon. Gently fold until thoroughly combined.
- Pour the cheesecake filling over the cooled brownie layers, filling each mold almost to the brim. Bake for additional 12 minutes, and once done, turn off the oven and let them sit inside with the door closed for 10 minutes.
- Allow the bites to cool to room temperature, then refrigerate them for a minimum of 4 hours.
For Ganache:
- Prepare the ganache by heating the heavy cream until it's just about to boil, then pour it over the chopped semi-sweet chocolate. Let it rest for 10 minutes before stirring it until smooth.
- Spoon ganache over each cheesecake bite and, if desired, decorate with chocolate shavings.
- Enjoy the bites chilled — they are perfect for gatherings or as a delightful treat! Store in the refrigerator for up to three days.